The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-05-05
Nnmsehnld.
BUTTERSCOTCH.

B~UTTERSCOTCH.
One cup of molasses, n cup Of
sugar, one-half cup of butter. Boil
until done, trying as for molasses
candy.
The whites of eight eggs, one cup
butter, one cup sweet milk, four cups
-four, two cups sugar, two teaspoons
baking powder, and flavor with lemon.
For the icing, the whites of two eggs
and l IL cups sugar.
wAFFLEs.
Three cups of sugar rolled fine, one
cup of butter, three beaten eggs, one
half ~teaspoonful Of soda, one cup Of
milk; sift in -four enough to make a
batter, one-half grated nutmeg, one
half teaspoonful salt. Bake in waffle
irons.
R EGGS.
Melt a little butter, stir IL a teaspoon
full of curry powder, add by degrees
a large tablespoonful of -four and a cup
of starch; season. Boil six eggs hard,
cut them in halves, put neatly in
a deep dish, pour o the and
keep all hot a little before using.
BAKED INDIAN PUDDING.
Stir into one quart scalding hot
sweet milk seven tablespoonful Indian
meal, one teaspoonful salt, one of gin
ger, half a cup of chopped suet, one
teacupful molasses and n egg. If
you wish it to whey, pour in a little
cold milk when you set it in the oven.
Bake l II or two hours.
GRAVY FOR BOILED MEAT.
Take a half-pint of the water in
which the meat has been boiled, thick
en- it with a little flour and butter,
adding for a favoring a tablespoonful
of picked cucumbers and a sprig or
two of parsley, both finely minced A
little mustard and vinegar may be
added if liked. Serve in a tureen.
Four potatoes; two unions, two
ounces of butter, quarter of an ounce
of salt, pepper to taste, one pint of
milk, three tablespoonfuls tapioca.
Boil slowly all the vegetables with two
quarts of water. Strain through the
colander. Add milk, and tapioca.
Boil slowly and stir constantly for
twenty minutes.
CHOCOLATE CARAMELS.
One pint of sugar, dissolved in a
wineglass of vinegar, half cup Of but
ter, one cupfull of grated chocolate,
boil until quite thick, put in buttered
tins, and cut in square when partly
cooled. Instead of vinegar you can
use water favored with essence of
vanilla, and they will be finer, but a
vinegar keeps them from sugaring.
BUTTERED PARsNIPs.
Wash and boil in cold sailed water
from three quarters to an hour. Skin
and cut into round, thick slices. Have
ready in a saucepan a tablespoonful of
butter and one teaspoonful of -four,
previously rubbed together, and two
tablespoonfuls of milk. When it boils
up, put in the parsnips and shake over
the fire until smoking hot. Serve hot
in a covered dish.
oFFEE CAKE.
Pour one cup of boiling hot, strong
coffee on n cup of lard or pork fat, add
n cup of molasses, n cup Of brown
sugar, three well-beaten eggs, tea
spoonful each of cloves, cinnamon, all
spice, one-half of nutmeg, one teaspoon
full of soda dissolved in a little warm
water, flour enough to make a stiff
batter. Bake in sheet-iron pan one
hour and a half in a slow oven.
BoILED CUsTARD.
Put two tablespoonfuls of water in
the kettle first, to keep the custard
from sticking. Then add M quart
of milk, two t~ablespoonfuls of sugar,
two eggs (the egg and sugar beaten
together) and two slices of bread. If
hard 6ru broad ic ,7cod # should no